Rest the pork chops for 5-10 minutes before serving. If you did not brine add 1 teaspoon of salt.) Mix the rub seasoning and sprinkle over both sides of the pork chops. Remove from heat and add remaining 32 oz Apple Juice. (There’s no need to add salt if the pork chops are brined. Add sugar, salt, and dry rub while continuing to heat until dissolved. Sprinkle the apple pieces and raisins over the top and along the sides. Remove the browned chops and place in a 13x9-inch baking dish. In a small bowl combine the lemon pepper, thyme, sage, garlic powder, and onion powder. Brown the chops in large, non-stick skillet sprayed with nonstick spray over medium-high heat for 3 to 5 minutes (turning once). When that temp is reached, get the pork chops off the pit and allow carryover to raise internal temp to 145☏. Remove the pork chops from the brine and pat dry. Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. On top of that I sprinkle on a little Montreal Steak Seasoning. Remove the chops from the marinade, pat dry with paper towels and season with the dry rub. Season with a base coat of The BBQ Rub (or your BBQ rub). Prepare the marinade and let the pork chops soak in the refrigerator for one hour.
Sprinkle over both sides of each pork chop. Step 2 Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Add wood chips according to manufacturer's directions. Continue to smoke for another 10 to 15 minutes, until the pork chops reach 142-145☏ in the middle. Preheat the smoker to 250 degrees F (120 degrees C). Flip the pork chops over and insert a cooking thermometer probe into the thickest part of the pork chop. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. Once the smoker reaches 350☏, place the pork chops on the smoker. Remove the chops from the grill, crank the heat up to high, and let preheat for 20 minutes. While the grill is coming up to temp, remove the pork chops from the brine and drain any excess liquid. Place on the grill grates and close the lid and smoke the chops for 45 minutes. RELATED: A Simple Strategy To Save Money On Charcoal Cooking should be as slow as possible, so the bone-in pork chops gradually come up to temp. If you’re using a charcoal or propane grill, set it up for indirect cooking. You can use cherry wood or any mild fruit wood. The cooking temperature for pork chops needs to be right at 250☏ degrees with light smoke. Step 3: Now, flip the pork chop and fry the other. Let one side get nicely fried and turn brown. Once you notice the oil releasing some smoke, release the pork chop. Step 2: Drizzle olive oil in the pan and let it heat up. Turn on the stove and set the flame to medium-high heat. Normally a brine takes a long time to distribute throughout large cuts, but these thick cut pork chops soak it up in a couple of hours.Ībout 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. Step 1: Place the non-stick skillet on the stove. Then leave the bags in the refrigerator for 2 hours. Season the pork chop with salt and pepper or your favorite spice rub and set aside. Place the pork chops inside a food bag and pour the brine over the top. Gently push and rub the seasoning into the meat. Drizzle some olive oil over the pork chops and rub the oil until they are coated. Pat the pork chop dry with a paper towel. Remove from heat and add remaining 32 oz Apple Juice. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker. Add sugar, salt, and dry rub while continuing to heat until dissolved. The brine process helps to add flavor into the smoked pork chops and also keeps these chops juicy. Place pork chops directly on the smoker grate. Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Add wood chips according to manufacturers directions.
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